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SHARP R21FBSTM
Owner's Manual


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Description of SHARP R21FBSTM Owner's Manual

Complete owner's manual in digital format. The manual will be available for download as PDF file after You purchase it.

Owner's Manual ( sometimes referred to as User's Guide or User's Manual ) contains information on how to use Your device. After placing order we'll send You download instructions on Your email address.

The manual is available in languages: English

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Text excerpt from page 34 (click to view)
R-21+22FBSTM Operation Manual

24/07/2003

09:30

Page 32

RECIPES
STUFFED PEPPERS
Serves 2 - 4 2 large green, red or yellow peppers 225g minced pork 100g cooked rice 50g red pepper, finely chopped 50g spring onion 2 cloves garlic, crushed 5ml (1 tsp) ground cumin salt and pepper 1 egg (medium) 100g cheddar cheese, grated

1 Cut peppers lengthways into halves. Remove seeds and membranes. Place in a greased 25cm (10â) flan dish. 2 In a medium bowl, combine all remaining ingredients except for the cheese. Fill the pepper halves with equal amounts of the mixture. 3 Sprinkle the cheese over the filling. 4 Place dish on the turntable and cook on 70P for 12 minutes.

CRISPY CHICKEN GOUJONS
Serves 2 - 4 200g dried crispy onions 30ml (2 tbsp) honey mustard 15ml (1 tbsp) wholegrain mustard 1 egg (medium) 300g skinless chicken fillets

1 Place the onions in a flan dish. 2 In a small bowl, mix the mustards and egg together. 3 Cut the chicken fillets into long thin goujons. Coat with the mustard mixture, then with the onions. 4 Place the goujons into a 25cm (10â) flan dish, place on the turntable. 5 Cook on 70P for 8 minutes. Turn the goujons over, halfway through cooking.

GARLIC MUSHROOMS
Serves 6 50g margarine 3 cloves garlic, crushed 250g mushrooms, quartered

1 Heat the margarine on 100P for 30 seconds. Stir in the garlic and cook on 100P for a further 30 seconds. 2 Stir in the mushrooms and cook on 100P for 4 minutes, stir halfway through cooking.

FISH PIE
Serves 4 900g potatoes, peeled and chopped 135ml (9 tbsp) water 25g margarine 30 - 60ml (2 - 4 tbsp) milk salt and pepper to taste 450g fish fillets (e.g. fresh cod) 300ml (1/2 pint) white sauce (see page 37) 10ml (2 tsp) dried dill

1 Place the potatoes in a bowl and add the water. Cover and cook on 100P for 20 minutes, until soft enough to mash. Mash with margarine, milk and seasoning. 2 Place fish in a flan dish in a single layer, cover and cook on 70P for 7 minutes. Flake the fish and mix into the sauce. Add the dill and mix well. 3 Pour into a casserole dish, spread the potato on top. 4 Cook on 70P for 18 minutes.

32

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